CN109832396A - A kind of production method of high-quality lemon preserved fruit - Google Patents
A kind of production method of high-quality lemon preserved fruit Download PDFInfo
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- CN109832396A CN109832396A CN201711204221.0A CN201711204221A CN109832396A CN 109832396 A CN109832396 A CN 109832396A CN 201711204221 A CN201711204221 A CN 201711204221A CN 109832396 A CN109832396 A CN 109832396A
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Abstract
The invention discloses a kind of production methods of high-quality lemon preserved fruit, include the following steps, the lemon that (1) screens fruit maturation, fruit shape is intact, fruit shape is neat is as preserved fruit raw material；(2) preserved fruit raw material is put into the alkaline solution of concentration 5%-15% and is impregnated, is rinsed；(3) lemon after rinsing is carried out carrying out slicing treatment processing, slice thickness is 0.5-2 centimetres；(4) by step (3), treated that lemon is put into pectin solution cooks 15-30 minutes；(5) lemon impregnated by pectin being put into the white sand syrup of concentration 30% and is impregnated, soaking time is 10-15 hours, it is primary every the rolling of stirring in 2 hours, it pulls out and is drained for use after the completion of impregnating；(6) baking step obtains lemon preserved fruit finished product.Preserved fruit of the invention, in edible, the strongly fragrant uniqueness of mouthfeel more flavoring.Original nutrient in fruit can also be retained simultaneously, and be suitble to broad masses edible.
Description
Technical field
The present invention relates to food processing fields, and in particular to a kind of production method of high-quality lemon preserved fruit.
Background technique
Lemon(scientific name: Citrus limon (L.) Burm. f.), Rutaceae citrus plant, lemon be also known as lemon fruit,
Female fruit of lemon, benefit etc..Dungarunga, branch pierce or are bordering on less stingless, tender leaf and the dark violet red of bud, blade ground paper matter, it is oval or
Ellipse.Single flower axillary or few flowers are raw.Fruit ellipse or oval, pericarp is thick, and usual coarse, lemon yellow, fruit juice acid is to very
Acid, seed is small, oval, end point；Kind of skin is smooth, cotyledon milky, usual list or has polyembryony concurrently.The month at florescence 4-5, fruiting period 9-11
Month.
Lemon produces drought, originates in Southeast Asia, and the main place of production is the U.S., Italy, Spain and Greece.
Because its taste is extremely sour, liver void pregnant woman is most fond of lemon, therefore claims the female fruit of benefit or beneficial mothers and sons.Lemon rich in lemon
Acid, therefore it is known as " citric acid warehouse ".Its fruit juice fleshiness is crisp, there is strong aroma.Because of the special acid of taste, therefore can only
As first-class seasoning, it is used to modulation beverage dish, cosmetics and drug.In addition, lemon is rich in vitamin C, energy resolving sputum stops
Cough, stomach invigorating of promoting the production of body fluid.For bronchitis, pertussis, loss of appetite, hypovitaminosis, the symptoms such as heatstroke polydipsia, it is " bad blood
Disease " jinx.
Preserved fruit is also known as preserved fruit, the basic dry state sugar prod for keeping fruits and vegetables shape.Candied fruit is China's tradition native article,
It is deep to be liked by the majority of consumers as tourism and leisure food and local speciality.With the raising of the level of consumption, candied fruit
Consumption figure constantly increase.But from the point of view of the sampling result of candied fruit class product in recent years, the candied product in China is universal
There are quality problems, wherein the amount of transfiniting is using food additives, microbiological indicator is exceeded, sulfur dioxide is unqualified, lead content is super
The problems such as mark, than more serious, affects the reputation and further development of the sector.Meanwhile for a long time China preserved fruit honey
Processing technology is given a farewell dinner based on extensive, manual mode, appointed condition is relatively simple and crude.Often occur seeping sugared overlong time, leads to micro- life
Object mass propagation；Easily there is the problems such as uneven drying, product coke becomes in traditional dry-making method of dried, so that the hygienic quality of candied fruit
It cannot all effectively improve for a long time, not meet modern food manufacture and require.Simultaneously as to health, green, safe diet
Etc. factors growing interest, people are no longer satisfied in traditional Preserved produciton technique, turn to and pursue low sugar, without sulphur, natural
Preserved fruit class product, more stringent requirements are proposed to manufacturer for this.
Summary of the invention
In view of the above-mentioned deficiencies in the prior art, it is an object of the present invention to provide a kind of strongly fragrant uniqueness of production mouthfeel more flavoring, together
When the production method of high-quality lemon preserved fruit that can also retain original nutrient in fruit, and broad masses is suitble to eat
To achieve the goals above, the invention adopts the following technical scheme:
A kind of production method of high-quality lemon preserved fruit, comprising the following steps:
(1) fruit maturation, fruit shape is intact, fruit shape is neat lemon are screened as preserved fruit raw material；
(2) preserved fruit raw material is put into the alkaline solution of concentration 5%-15% and is impregnated, is rinsed；
(3) lemon after rinsing is carried out carrying out slicing treatment processing, slice thickness is 0.5-2 centimetres;；
(4) by step (3), treated that lemon is put into pectin solution cooks 15-30 minutes；
(5) lemon impregnated by pectin is put into the white sand syrup of concentration 30% and is impregnated, soaking time is 10-15 hours, often
It is primary every the rolling of stirring in 2 hours, it pulls out and is drained for use after the completion of impregnating；
(6) lemon after the immersion of white sand syrup is put into drying box and is dried, taken out after drying and carry out cooling treatment, obtained
Lemon preserved fruit finished product.
Preferably, the quality of step (2) the neutral and alkali solution and preserved fruit material quality ratio are 3:1.
Preferably, salt water and the mass ratio of lemon are 3:1 in the step (4).
Preferably, the drying time period of the step (6) is 5-10 hour.
Advantages of the present invention: raw material sources of the present invention are wide and cheap, at low cost, and production and processing technology is simple；By lemon
Lemon is processed into lemon preserved fruit, solves the problems, such as that lemon transport, preservation are inconvenient；And this product and in lemon and lemon preserved fruit it
Between, it ensure that its mouthfeel sweet and dilitious with lemon, meet the demand of people, and its purchasing price is cheap；It improves
Production efficiency shortens the production time, reduces production cost, and the preserved fruit product property produced is excellent, and lemon is greatly improved
Processing and utilization value, and realize industrialization upgrade, have more significant economic and social benefit.
Specific embodiment
The present invention is further described combined with specific embodiments below, but protection scope of the present invention is not limited solely to
Following specific examples.
Embodiment 1:
A kind of production method of high-quality lemon preserved fruit, comprising the following steps:
(1) fruit maturation, fruit shape is intact, fruit shape is neat lemon are screened as preserved fruit raw material；
(2) preserved fruit raw material is put into the alkaline solution of concentration 5% and is impregnated, is rinsed；
(3) lemon after rinsing is carried out carrying out slicing treatment processing, slice thickness is 0.5 centimetre;；
(4) by step (3), treated that lemon is put into pectin solution cooks 15 minutes；
(5) lemon impregnated by pectin is put into the white sand syrup of concentration 30% and is impregnated, soaking time is 10 hours, every 2
Hour stirs rolling once, and immersion is pulled out after the completion to be drained for use；
(6) lemon after the immersion of white sand syrup is put into drying box and is dried, taken out after drying and carry out cooling treatment, obtained
Lemon preserved fruit finished product.
Preferably, the quality of step (2) the neutral and alkali solution and preserved fruit material quality ratio are 3:1.
Preferably, salt water and the mass ratio of lemon are 3:1 in the step (4).
Preferably, the drying time period of the step (6) is 5 hours.
Embodiment 2
A kind of production method of high-quality lemon preserved fruit, comprising the following steps:
(1) fruit maturation, fruit shape is intact, fruit shape is neat lemon are screened as preserved fruit raw material；
(2) preserved fruit raw material is put into the alkaline solution of concentration 5%-15% and is impregnated, is rinsed；
(3) lemon after rinsing is carried out carrying out slicing treatment processing, slice thickness is 1 centimetre;；
(4) by step (3), treated that lemon is put into pectin solution cooks 20 minutes；
(5) lemon impregnated by pectin is put into the white sand syrup of concentration 30% and is impregnated, soaking time is 10 hours, every 2
Hour stirs rolling once, and immersion is pulled out after the completion to be drained for use；
(6) lemon after the immersion of white sand syrup is put into drying box and is dried, taken out after drying and carry out cooling treatment, obtained
Lemon preserved fruit finished product.
Preferably, the quality of step (2) the neutral and alkali solution and preserved fruit material quality ratio are 3:1.
Preferably, salt water and the mass ratio of lemon are 3:1 in the step (4).
Preferably, the drying time period of the step (6) is 10 hours.
Embodiment 3
A kind of production method of high-quality lemon preserved fruit, comprising the following steps:
(1) fruit maturation, fruit shape is intact, fruit shape is neat lemon are screened as preserved fruit raw material；
(2) preserved fruit raw material is put into the alkaline solution of concentration 5%-15% and is impregnated, is rinsed；
(3) lemon after rinsing is carried out carrying out slicing treatment processing, slice thickness is 2 centimetres;；
(4) by step (3), treated that lemon is put into pectin solution cooks 30 minutes；
(5) lemon impregnated by pectin is put into the white sand syrup of concentration 30% and is impregnated, soaking time is 15 hours, every 2
Hour stirs rolling once, and immersion is pulled out after the completion to be drained for use；
(6) lemon after the immersion of white sand syrup is put into drying box and is dried, taken out after drying and carry out cooling treatment, obtained
Lemon preserved fruit finished product.
Preferably, the quality of step (2) the neutral and alkali solution and preserved fruit material quality ratio are 3:1.
Preferably, salt water and the mass ratio of lemon are 3:1 in the step (4).
Preferably, the drying time period of the step (6) is 8 hours.
Embodiment 4
A kind of production method of high-quality lemon preserved fruit, comprising the following steps:
(1) fruit maturation, fruit shape is intact, fruit shape is neat lemon are screened as preserved fruit raw material；
(2) preserved fruit raw material is put into the alkaline solution of concentration 5%-15% and is impregnated, is rinsed；
(3) lemon after rinsing is carried out carrying out slicing treatment processing, slice thickness is 1.5 centimetres;；
(4) by step (3), treated that lemon is put into pectin solution cooks 25 minutes；
(5) lemon impregnated by pectin is put into the white sand syrup of concentration 30% and is impregnated, soaking time is 12 hours, every 2
Hour stirs rolling once, and immersion is pulled out after the completion to be drained for use；
(6) lemon after the immersion of white sand syrup is put into drying box and is dried, taken out after drying and carry out cooling treatment, obtained
Lemon preserved fruit finished product.
Preferably, the quality of step (2) the neutral and alkali solution and preserved fruit material quality ratio are 3:1.
Preferably, salt water and the mass ratio of lemon are 3:1 in the step (4).
Preferably, the drying time period of the step (6) is 10 hours.
Embodiment 5
A kind of production method of high-quality lemon preserved fruit, comprising the following steps:
(1) fruit maturation, fruit shape is intact, fruit shape is neat lemon are screened as preserved fruit raw material；
(2) preserved fruit raw material is put into the alkaline solution of concentration 5%-15% and is impregnated, is rinsed；
(3) lemon after rinsing is carried out carrying out slicing treatment processing, slice thickness is 1 centimetre;；
(4) by step (3), treated that lemon is put into pectin solution cooks 30 minutes；
(5) lemon impregnated by pectin is put into the white sand syrup of concentration 30% and is impregnated, soaking time is 15 hours, every 2
Hour stirs rolling once, and immersion is pulled out after the completion to be drained for use；
(6) lemon after the immersion of white sand syrup is put into drying box and is dried, taken out after drying and carry out cooling treatment, obtained
Lemon preserved fruit finished product.
Preferably, the quality of step (2) the neutral and alkali solution and preserved fruit material quality ratio are 3:1.
Preferably, salt water and the mass ratio of lemon are 3:1 in the step (4).
Preferably, the drying time period of the step (6) is 6 hours.
Claims (3)
1. a kind of production method of high-quality lemon preserved fruit, it is characterised in that: the following steps are included:
(1) fruit maturation, fruit shape is intact, fruit shape is neat lemon are screened as preserved fruit raw material；
(2) preserved fruit raw material is put into the alkaline solution of concentration 5%-15% and is impregnated, is rinsed；
(3) lemon after rinsing is carried out carrying out slicing treatment processing, slice thickness is 0.5-2 centimetres;；
(4) by step (3), treated that lemon is put into pectin solution cooks 15-30 minutes；
(5) lemon impregnated by pectin is put into the white sand syrup of concentration 30% and is impregnated, soaking time is 10-15 hours, often
It is primary every the rolling of stirring in 2 hours, it pulls out and is drained for use after the completion of impregnating；
(6) lemon after the immersion of white sand syrup is put into drying box and is dried, taken out after drying and carry out cooling treatment, obtained
Lemon preserved fruit finished product.
2. the production method of high-quality lemon preserved fruit according to claim 1, it is characterised in that: step (2) neutral and alkali
The quality and preserved fruit material quality ratio of solution are 3:1.
3. the production method of high-quality lemon preserved fruit according to claim 1, it is characterised in that: the drying of the step (6)
Shi Changwei 5-10 hour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711204221.0A CN109832396A (en) | 2017-11-27 | 2017-11-27 | A kind of production method of high-quality lemon preserved fruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711204221.0A CN109832396A (en) | 2017-11-27 | 2017-11-27 | A kind of production method of high-quality lemon preserved fruit |
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| Publication Number | Publication Date |
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| CN109832396A true CN109832396A (en) | 2019-06-04 |
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ID=66880136
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|---|---|---|---|
| CN201711204221.0A Withdrawn CN109832396A (en) | 2017-11-27 | 2017-11-27 | A kind of production method of high-quality lemon preserved fruit |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111066937A (en) * | 2019-12-27 | 2020-04-28 | 五邑大学 | Low-sugar preserved lemon and processing technology |
-
2017
- 2017-11-27 CN CN201711204221.0A patent/CN109832396A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111066937A (en) * | 2019-12-27 | 2020-04-28 | 五邑大学 | Low-sugar preserved lemon and processing technology |
| CN111066937B (en) * | 2019-12-27 | 2023-04-07 | 五邑大学 | Low-sugar preserved lemon and processing technology |
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Application publication date: 20190604 |
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